The Beauty of the Beetroot

While the majority of beetroots are generally a fabulous deep purple colour, they also come in a whole rainbow of other colours. Whether you eat them raw, cooked, pickled or jazzed up in your morning juice- these little beauties are full of the kind nutrients and goodness that your body will thank you for. And those beet leaves? Simply cook them up as you would do with any other leafy green- like silverbeet!

Beetroot, Coriander and Yogurt

Start by roasting your beetroots, skins and all. By roasting them, you are bringing out the sweetness of the root vegetable, leaving behind the earthy flavour often associated with raw beetroot. Once roasted, the skins will easily slide off- now finely dice those beauties. In a bowl add, finely chopped coriander, a good drizzle of olive oil, enough natural yogurt to suit your needs, a squeeze of lime and salt to taste. Now stir that goodness up.

This combo pretty much goes with everything. Whether it’s in a bread roll, added to a Buddha Bowl, eaten as a side dish, or together on a platter as a trusty dip- if eating as a dip, simply add a little more natural yogurt to create a less chunky consistency. Eat with enthusiasm!

What’s in season for June?

Baby Beets . Broccoli . Carrots . Chillies . Coriander . Daikon . Eggplant .

Potatoes . Pumpkin

Onions .  Radishes . Salad greens . Silverbeet